Slow Cooker Chick-Fil-A Tortilla Soup
Ingredients
- 4 ea boneless skinless chicken breasts
- 1 small onion, diced
- 1 ea red bell pepper, diced
- 1 tbsp minced garlic
- 2 tsp salt
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1/8 tsp cayenne pepper
- 1/2 tsp sugar
- 1 tsp dried oregano
- 10 oz canned tomatoes with green chiles
- 4 cups chicken broth
- 2 15 oz cans navy beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can yellow corn, drained and rinsed
- 1 15 oz can creamed corn
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 ea lime, juiced
- as needed tortilla strips
Instructions
- Place chicken into the bottom of the slow cooker.
- Add onion, red bell pepper, and garlic.
- Season with salt, chili powder, cumin, paprika, cayenne pepper, sugar, and oregano.
- Add tomatoes with green chilies and chicken broth.
- Stir in navy beans, black beans, corn, and creamed corn.
- Cover and cook on low for 6 hours or high for 4 hours.
- Remove the chicken and shred. Add back to the slow cooker.
- Right before serving, stir in the heavy cream and sour cream.
- Top with tortilla strips and serve!
